2 c. fully cooked cubed ham
3/4 c. chopped onion
1 garlic cloves, minced
2 tbsp. butter
1 (28 oz.) can tomatoes, cut up
1 (10 1/2 oz.) can beef broth
1 c. water
1 c. uncooked long grain rice
1 bay leaf, crushed
1 tsp. sugar
1/2 tsp. crushed dried thyme leaves
1/4 tsp. chili powder
Dash of fresh ground pepper
1 (4 1/2 oz.) can shrimp, drained and cut in half lengthwise
1/4 c. sliced, pitted ripe olives
1 med. green pepper, cut into 1 inch sqs.

In a large saucepan, cook ham, onion, garlic, and butter until onion is tender. Add tomatoes, broth, water, rice, bay leaf, sugar, thyme, chili powder, and pepper. Cover and simmer until rice is tender (about 15 minutes). Add shrimp, olives, and green peppers. Simmer, uncovered, to desired consistency (about 5 to 10 minutes). Makes 6 to 8 servings.